Good Stock for Clear Soup

Ingredients

• Five pounds of clear beef
• five quarts of cold water
• an onion
• one stalk of celery
• two leaves of sage
• two sprigs of parsley
• two of thyme
• two of summer savory
• two bay leaves
• twelve peppercorns
• six whole cloves

Method

1. 1

   Let the beef and cold water come to a boil slowly; skim carefully, and keep at boiling point for 8-10 hours.

2. 2

   Strain and cool.

3. 3

   Skim off fat, add onion, celery, sage, parsley, thyme, summer savory, bay leaves, peppercorns, and cloves.

4. 4

   Boil gently for 10-20 minutes, season with salt and pepper, and strain through an old napkin.

Nutrition per serving

As published

This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 2. The excerpt below is the record exactly as published.

OOD STOCK FOR CLEAR SOUP*.— Five pounds of '■‘V dear beef, cut from the lower part of the round; five quarts of cold water. Let come to a boil, slowly; skim carefully, and set where it will keep just at the boiling point for eight or ten hours. Strain, and set away to cool. In the morning skim off all the fat and turn the soup into the kettle, being careful not to let the sediment pass in. Into the soup put an onion, one stalk of celery, two leaves of sage, two sprigs of parsley, two of thyme, two of sum¬ mer savory, two bay leaves, twelve peppercorns and six whole cloves

Cook this with the app: pantry check, scaling, and the assistant.